Sesame Rice and Adzuki Bean Cakes with Miso Sauce


Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape.

  • 6Servings


Bean Cakes

  • 2/3 cup short grain brown rice
  • 1/2 cup dried adzuki beans
  • 1/3 cup sweet brown rice or sushi rice
  • 1 1-inch piece kombu
  • 1 Tbs. unrefined sesame oil, plus more for oiling baking sheet and cakes
  • 1 cup finely julienned burdock root, celery root, or sunchokes
  • 1 large carrot, cut in large julienne (1 cup)
  • 1/2 tsp. sea salt
  • 1 Tbs. mirin (rice wine)
  • 2 green onions, thinly sliced (1/4 cup)
  • 12 large shiso leaves, chiffonaded, optional
  • 1 Tbs. low-sodium tamari
  • 1/2 cup toasted unhealed sesame seeds

Miso Sauce

  • 1/4 cup raw cashew butter
  • 1/4 cup unpasteurized sweet white miso
  • 2 Tbs. brown rice vinegar
  • 1 Tbs. mirin (rice wine)
  • 1/4 tsp. fresh ginger juice


1 | To make Bean Cakes: Rinse brown rice, beans, and sweet rice in large bowl of water. Strain, return to bowl, and cover with 4 cups fresh water. Soak overnight.

2 | Drain and rinse soaked rice and beans, transfer to medium saucepan, and add kombu and 21/2 cups water. Bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, or until no water remains and beans are soft. Remove from heat, and let stand, covered, 15 minutes. Remove lid, and cool.

3 | Preheat oven to 375°F. Line baking sheet with parchment paper, brush with oil, and set aside.

4 | Heat 1 Tbs. oil in large skillet over medium heat. Add burdock, and sauté 5 minutes, or until softened. Stir in carrot and salt. Reduce heat to medium-low, drizzle in mirin, cover pan, and cook 5 minutes, or until vegetables are cooked. Stir in green onions and shiso (if using), and cook 1 minute more. Remove from heat, and stir in rice and tamari.

5 | Spread sesame seeds over plate. With moist hands, shape rice mixture into scant 1/3-cup balls, flatten slightly, then press into sesame seeds to coat all over. Place cakes 1 inch apart on prepared baking sheet. Lightly brush tops and sides with oil, and bake 25 to 30 minutes, or until bottoms are golden.

6 | To make Miso Sauce: Heat all ingredients except ginger juice in double boiler 2 minutes, or until mixture has thickened and warmed through. Whisk in ginger juice and 1/4 cup water. Top each Bean Cake with 1 Tbs. Miso Sauce.

Nutrition Information

  • Calories: 396
  • Carbohydrate Content: 52 g
  • Fat Content: 17 g
  • Fiber Content: 7 g
  • Protein Content: 11 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 624 mg
  • Sugar Content: 7 g